Jump To Recipe

How to make Kambu Idli Batter using Mixie/How to make Pearl Millet Idli Batter using Mixie Recipe is given with step-by-step instructions along with images.

How to make Kambu Idli Batter? | How to make Pearl Millet Idli Batter? | Bajra Idli Batter

If you try this Kambu Idli Batter Recipe. Do let me know in the comment section. I'm very excited to read your comments.

Before moving on to the Kambu Idli Batter Recipe. Let's know about -

Kambu Idli Batter/Pearl Millet Idli Batter

Kambu Idli Batter/Pearl Millet Idli Batter is a millet-based Idli Batter. Idli is the most popular south Indian dish made from the Fermented Idli Batter. Fermented Idli Batter is typically made with rice grains, black gram (urad dal), fenugreek seeds, salt and water. In Kambu Idli Batter, instead of rice grains, kambu millet is used.

Kambu Millet is known as Pearl Millet in English, Bajra in Hindi, Bajri in Marathi and Sajjalu in Telugu. Kambu is one of the oldest cereal crops and has been in use since ancient times. Kambu millet is used just like rice grains. It can be cooked like rice or ground into flour or batter. Kambu Idli Batter is one of the popular and traditional dishes using Kambu Millet.

If you are new to the "Kambu Millet/Pearl Millet/Bajra" ingredient. No worries. I have already written a detailed article about it. Kindly, click the below link -
🔗Kambu Millet/Pearl Millet/Bajra

In this post, I have shared a traditional recipe to prepare Kambu Idli Batter/Pearl Millet Idli Batter. Traditionally, Kambu Idli Batter/Pearl Millet Idli Batter is prepared with kambu millet, whole black gram (black urad dal), fenugreek seeds, idli rice, flattened rice (aval), salt and water. What makes this idli batter special and traditional is the use of Whole Black Gram/Black Urad Dal/Karuppu Ulundhu Paruppu. Authentically, black urad dal/karuppu ulundhu is used to prepare any idli batter. Nowadays, black urad dal/karuppu ulundhu is replaced with white urad dal/skinless whole black gram. You can use white urad dal or black urad dal to make this kambu idli batter.

If you are new to the Black Gram/Urad Dal ingredient. Not to worry. I have already written detailed articles about them. Kindly, click the below link -
🔗Whole Black Gram/Black Urad Dal/Karuppu Ulundhu
🔗Whole Skinless Black Gram/White Urad Dal/Vellai Ulundhu

I would also recommend you to check out this article regarding "Fenugreek Seeds". Fenugreek Seeds are one of the essential ingredients used in Idli Batter. Kindly, click the below link -
🔗Fenugreek Seeds

All right, let's move on to the Kambu Idli Batter Recipe/Pearl Millet Idli Batter Recipe.

Before getting into the recipe - In this post, I've shared Kambu Idli Batter Recipe made in a mixer grinder. For the smaller quantity of batter, the mixer grinder is convenient. If you make it in a bulk quantity you can use wet grinders. The recipe is the same for both grinding techniques you just have to be careful with the quantity of water used.

How to make Kambu Idli Batter using Mixie?/How to make Pearl Millet Idli Batter using Mixie?

Kambu Idli Batter Recipe/Pearl Millet Idli Batter Recipe is prepared with kambu millet/pearl millet, black gram/black urad dal, fenugreek seeds, idli rice, flattened rice/aval/Poha, salt and water. It is a simple and quick idli batter recipe made in a mixer grinder/mixie. Do try this recipe and share your feedback in the comment section.

Cuisine - South Indian
Serving - 20 Idli

INGREDIENTS

Kambu/Pearl Millet/Bajra - 1 cup
Idli Rice - 1/2 cup
Black Gram/Black Urad Dal/Karuppu Ulundhu - 3/4 cup
Aval/Poha/Flattened Rice - 1/4 cup
Fenugreek Seeds - 1/4 teaspoon
Salt - to taste
Water - as needed

INSTRUCTIONS

1. To begin making the Kambu Idli Batter/Pearl Millet Idli Batter - First, manually clean kambu millet/pearl millet, idli rice and black urad dal by removing any grits and stones. Keep all other ingredients ready.

2. To Rinse - Individually, rinse all the ingredients in 4-5 exchanges of water. While you doing so, gently rub the kambu millet, rice and black urad dal.

3. To Soak - Take 3 deep bowls, individually soak the millet, idli rice with flattened rice and black urad dal with fenugreek seeds. Close the bowls with a lid and allow them to soak for 5 hours.

4. To Grind - Add soaked and drained black urad dal in a mixie and grind it to a thick and smooth batter. Transfer to a bowl.

5. Now add half of the soaked pearl millets/kambu millet and grind it to a smooth batter. Transfer to a bowl. Repeat grinding the remaining pearl millets/kambu millets to a smooth batter and transfer to a bowl.

6. Finally, grind the soaked rice and flattened rice to a smooth batter and transfer to a bowl.

Note - While grinding black urad dal, rice and pearl millets add water gradually. You need 2 to 2 1/2 cups of water approximately.

7. To Mix - Now add the required amount of salt to the batter and mix all the ingredients together using your hands. Properly mix all the ingredients together.

8. To Ferment - Close the bowl with a lid and allow it to ferment for 3 hours at room temperature and put it in a refrigerator. Do not keep the batter at room temperature for a long time. Because it becomes very sour.

9. After 5-8 hours of fermentation, you can use Kambu Idli Batter to make Idli Recipe.

10. Kambu Idli Batter/Pearl Millet Idli Batter is ready.

You can use this Kambu Idli Batter/Pearl Millet Idli Batter after 5-8 hours of fermentation. Do not keep the batter at room temperature for a long time. Because it becomes very sour.

PICTORIAL INSTRUCTIONS

1. To begin making the Kambu Idli Batter/Pearl Millet Idli Batter - First, manually clean kambu millet/pearl millet, idli rice and black urad dal by removing any grits and stones. Keep all other ingredients ready.

2. To Rinse - Individually, rinse all the ingredients in 4-5 exchanges of water. While you doing so, gently rub the kambu millet, rice and black urad dal.

3. To Soak - Take 3 deep bowls, individually soak the millet, idli rice with flattened rice and black urad dal with fenugreek seeds. Close the bowls with a lid and allow them to soak for 5 hours.

4. To Grind - Add soaked and drained black urad dal in a mixie and grind it to a thick and smooth batter. Transfer to a bowl.

5. Now add half of the soaked pearl millets/kambu millet and grind it to a smooth batter. Transfer to a bowl. Repeat grinding the remaining pearl millets/kambu millets to a smooth batter and transfer to a bowl.

6. Finally, grind the soaked rice and flattened rice to a smooth batter and transfer to a bowl.

Note - While grinding black urad dal, rice and pearl millets add water gradually. You need 2 to 2 1/2 cups of water approximately.

7. To Mix - Now add the required amount of salt to the batter and mix all the ingredients together using your hands. Properly mix all the ingredients together.

8. To Ferment - Close the bowl with a lid and allow it to ferment for 3 hours at room temperature and put it in a refrigerator. Do not keep the batter at room temperature for a long time. Because it becomes very sour.

9. After 5-8 hours of fermentation, you can use Kambu Idli Batter to make Idli Recipe.

10. Kambu Idli Batter/Pearl Millet Idli Batter is ready.

You can use this Kambu Idli Batter/Pearl Millet Idli Batter after 5-8 hours of fermentation. Do not keep the batter at room temperature for a long time. Because it becomes very sour.

If you have any more questions about the Kambu Idli Batter/Pearl Millet Idli Batter. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.

I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.

HAPPY COOKING!
with better ingredients for better food.

Do check out these similar recipes

🔗Kambu Idli Recipe/Pearl Millet Idli Recipe
🔗Ajwain Paratha Recipe/Carom Seeds Paratha Recipe
🔗Pesarattu Recipe/Pesarattu Dosa Recipe